![[SRC-133] Taste versus flavor terminology (PDF sheet 20)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/f9faaa5a-12e7-445b-ab82-4c95c0f0f700/attachment-4c9836e8-5dbd-420f-8f7b-ee710b211b04-us_whiskey_academy/w=1920,quality=90,fit=scale-down)
This supports channel separation, not a claim that aroma is the only contributor to whiskey flavor.
The passage corrects common language that calls every flavor a taste.
The book separates the tongue's basic tastes from characteristic food flavors that arise largely through volatile odorants reaching the nose.
PDF sheet 20
Taste versus flavor terminology
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Verification checklist
September28 fresh review qualification
PDF20 supports separating basic taste from broader flavor. Figure3.1 at69 omits bitter and calls pain/temperature secondary taste; do not copy it unchanged. Gustation, olfaction and chemesthesis should remain distinct. No90/10 percentage follows. Full review: 